How to make crystal sweet dumplings, how to eat crystal dumplings?

Preparation of crystal sweet dumplings.

Wash the sago in cold water. Soak the red beans and mung beans for 8 hours in advance to make the beans soak.

Overlap the two dumpling leaves, roll them up into a funnel shape, put in sago, mung beans, and red beans, and wrap them into a triangle and tie them well.

Put the tied crystal brown into the pot, soak the rice dumplings in the pot with cold water, and cook for 30 minutes on high heat until the fragrant rice dumplings are cooked.

Crystal sago rice dumplings.

Ingredients: 200g of small sago, appropriate amount of red bean paste, appropriate amount of raisins, 16 pieces of zongzi leaves, 3 long straw ropes, appropriate amount of sugar.

Steps: 1Moisten the sago with a little water and shake the container so that the sago is evenly watered.

2.Pour the sugar into the sago, shake the container and mix well.

3.Wash the dumpling leaves and straw rope, drain the dumpling leaves and set aside, and soak the straw rope in water for about 10 minutes.

4.Boil water in a pot and set aside.

5.Wash the raisins, drain and set aside.

6.After the water boils, put the dumpling leaves in and blanch them for 2 minutes, then take them out and drain.

7.Fold the two leaves on top of each other and fold them into a funnel shape. There should be no mouth at the bottom to prevent leakage.

8.Put some sago into the dumpling leaf bucket first.

9.Spread the bean paste and raisins.

10.Then spread a layer of sago and press it down slightly.

11.Press down both sides of the leaves and cover the sago.

12.Fold the top leaf down again to better cover the sago.

13.Tie tightly with a straw rope to keep the leaves from loosening.

14.Prune the excess leaves into shape.

15.Put the rice dumplings in a pot, boil for an hour, turn off the heat and simmer for 20 minutes.

16.Shape out of the pan and serve.

Materials. Ingredients: 750g of small sago, 50g of corn oil, 70g of fine sugar, 50g of yellow filling, pineapple filling, 50g of rose, purple sweet potato, 10g of fine sugar, 10g of condensed milk, appropriate amount of lemon juice, 50g of purple purple potato, 10g of fine sugar, 10g of condensed milk, 50g of blue-green matcha lotus paste, 50g of dark red and low-sugar red bean paste

Excipients: Appropriate amount of fresh dumpling leaves, appropriate amount of cotton rope.

The practice of multicolored crystal dumplings.

1.Prepare the materials you will use.

2.After washing the zongzi leaves, put them in the pot and boil them softly, drain the water and brush a layer of oil on the surface to prevent the sago rice dumplings from sticking to the zongzi leaves after cooking, and set aside.

3.Prepare the filling: peel and steam 2 parts of purple sweet potato with pure lead, crush them into a puree, add fine sugar and condensed milk, mix well, take out half of the purple filling, add lemon juice to the other half, and mix it into a rose red.

4.Divide all the filling into about 10g per portion, knead the round and cover for later use (if the filling is soft, it can be refrigerated for half an hour before dividing into doughs).

5.Put the small sago in batches with water through a sieve and quickly rinse it under the faucet to moisten, put all the sago in a bowl, add corn oil, stir well, add fine sugar, and stir well.

6.The mixed sago can be left for a while to allow the small sago to absorb some water and cook it thoroughly.

7.Wrapping zongzi: Take two zongzi leaves, cut off the two ends, and fold them from 1 3 zongzi leaves to form a small cone. Add a spoonful of sago first, then put a filling in the middle after a little compaction, add small sago on top and cover it, and press it slightly to make it a little more respectful.

8.The left hand presses the cone part into a triangle, and the right hand covers the upper end of the dumpling leaves, and after sorting and folding, wrap the wrapped zongzi tightly and tie it with a cotton rope.

9.Wrap the rice dumplings with several filling flavors separately.

10.The same flavor of zongzi can be tied together with cotton rope to make a mark to distinguish it. The leaves of the dumplings are emerald green, and the weight of a dumpling is about 25g, and the small ones are very cute.

11.Put the wrapped zongzi into the pot with cold water (the water should not pass the zongzi), boil the water for about 30 minutes over medium-low heat, turn off the heat, put it inside and simmer for another 20 minutes, and the crystal clear Q bomb sago crystal zongzi is ready.

There are many ways to eat crystal dumplings, and the following are two common ways:

Heating and eating: Put the prepared crystal dumplings into a pot to steam or boil, and then serve after heating. Heating can make the crystal dumplings softer and more glutinous, and the taste is better.

Cold food: Put the prepared crystal dumplings in the refrigerator for a period of time, then take them out and cut them into pieces to eat. Cold crystal dumplings have a refreshing taste and are suitable for summer food.

Tips: Crystal dumplings contain sticky foods such as glutinous rice, so you should not eat too much at one time to avoid being difficult to digest.

When eating crystal dumplings, it is recommended to pair them with tea or drinks to help digestion and taste better.